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Simple Braised Leeks

With one spoon of Fresh Bouillon, the mild sweetness of leeks turns into a deeply savoury, comforting vegetable dish in no time.
Print Recipe
Course Side Dish
Cuisine Turkish
Servings 6

Ingredients
  

  • 6 medium thick fresh leeks washed and sliced diagonally into bite-size pieces
  • 1-2 big carrots peeled and sliced
  • 1-2 tbsp ghee or avocado oil
  • 1 tbsp quinoa or rice
  • 1 cup of water
  • 1 tsp Fresh Bouillon Vegetable Paste
  • 1/2 cup olive oil be generous, it's healthy
  • 1 tbsp chopped parsley
  • 1/2 lemon juice of half a small lemon
  • salt and pepper to taste taste first, our bouillon adds already some salt to it

Instructions
 

  • Trim off the dark green tops (if wilted) and root ends.
  • Slice leeks lengthwise and rinse well to remove any sand.
  • Cut into 2–3 cm pieces.
  • In a wide pan, heat ghee or avocado oil and sauté the carrots for 5 minutes.
  • Add the leeks and stir occasionally, taking care so they don’t scorch.
  • When the vegetables start to soften, add the rice, water, and spices.
  • Cover and let simmer gently over low heat for about 20 minutes or until the rice and vegetables are tender and the cooking liquid is absorbed.
  • Remove from the heat, cover with an absorbent kitchen cloth or paper towel and replace the lid. This will help to absorb any excess moisture. Set aside to cool.
  • Transfer to a serving dish, drizzle over some fresh lemon juice and olive oil before serving. Sprinkle with chopped parsley.
  • Serve warm, or let cool and store in the fridge for up to 4 days. The flavour actually improves over time. Reheat or take out of the fridge ahead of time and serve at room temperature.

Notes

The original recipe is made with white rice. I personally like to substitute white rice with quinoa.
This dish can be made without rice or quinoa as well. Simply reduce liquid to 1/2 cup.
Keyword dairy free, gluten free, vegetarian